Ingredients
1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese
Directions
1.In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
2.In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.
Thursday, April 19, 2012
Thursday, March 29, 2012
MS - Carrot Cake
Ingredients
2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Cream Cheese Frosting
Directions
1.Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2.Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3.Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4.Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Cream Cheese Frosting
Directions
1.Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2.Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3.Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
4.Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
Thursday, December 15, 2011
MS - Veggie Lasagna
Ingredients
1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Directions
1.Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2.Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3.Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
1 pound whole-milk ricotta cheese
1 large egg
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon coarse salt
Freshly ground pepper
1 pound fresh mozzarella
Marinara
Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Directions
1.Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2.Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3.Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
Tuesday, December 6, 2011
CROCK POT BROCCOLI SOUFFLE
CROCK POT BROCCOLI SOUFFLE
Ingredients:
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 Tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine
Directions:
1. Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.
2. Put in a lightly greased 3 1/2-quart crockpot.
3. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.
4. Cook on high for 2 to 3 hours
Ingredients:
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 cup real mayonnaise
3 Tablespoons grated onion
2 eggs, beaten
1 cup grated cheddar cheese
Ritz crackers
1 stick melted margarine
Directions:
1. Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.
2. Put in a lightly greased 3 1/2-quart crockpot.
3. Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter. Put on top.
4. Cook on high for 2 to 3 hours
Wednesday, November 30, 2011
Classic Christmas Cookies and Icing
1950's Cookie Recipe
Cookie Dough Ingredients:
1/2 cup butter
1 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla or other flavoring
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
Preparation:
Cream butter with sugar; add beaten egg yolks, flour, baking powder, salt, milk, and stiffly beaten egg whites. Add enough more flour to make of consistency to roll. Cut off small pieces of the dough; roll on floured surface, sprinkle with granulated sugar, cut out with cookie cutter and bake on greased cookie sheets at 350° for about 10 minutes
Icing Ingredients:
2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors
Directions:
In a small bowl, stir together the milk and confectioners sugar until smooth.
Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.
Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.
Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!
Cookie Dough Ingredients:
1/2 cup butter
1 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla or other flavoring
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
Preparation:
Cream butter with sugar; add beaten egg yolks, flour, baking powder, salt, milk, and stiffly beaten egg whites. Add enough more flour to make of consistency to roll. Cut off small pieces of the dough; roll on floured surface, sprinkle with granulated sugar, cut out with cookie cutter and bake on greased cookie sheets at 350° for about 10 minutes
Icing Ingredients:
2 teaspoons milk
1 cup confectioners' sugar
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
assorted food coloring colors
Directions:
In a small bowl, stir together the milk and confectioners sugar until smooth.
Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.
Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.
Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!
Thursday, November 24, 2011
Not Yo Mama's Banana Pudding - PD
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Tuesday, October 18, 2011
Mexican Corn Salsa
3 tablespoons butter
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro
Directions
1.In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2.Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
2 cups whole corn kernels, cooked
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro
Directions
1.In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2.Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
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